Southampton · TR19 Grease
We degrease the canopy, baffle filters and extractor fan for Southampton restaurants, takeaways and pubs - so the system pulls properly, runs cooler and holds a current TR19 certificate.
Southampton
Southampton fries across the board - the Bevois Valley street-food strip, the Oxford Street cooklines, and the marina and Portswood kitchens cook from open to close.
Different kitchens, same grease. Around Bevois Valley, Portswood and the outlying strips, the grill houses and takeaways put an extraction canopy through the hardest work it will ever do. With around 1,700 food premises rated across Southampton, most are frying in a cramped space.
What the Bevois Valley and Portswood cooks labour under - canopy, baffle filters and extractor fan - is exactly what we degrease. Cleaned right it draws as it was meant to, clearing heat and steam, carrying a current TR19 Grease certificate and running cooler, since a clean Southampton fan no longer battles a greased one to shift the same air.
The system
Extraction cleaning is the accessible heart of the system - the kit above a hard-frying Bevois Valley cookline that does the work and shows the grease first.
Canopy inside and out, baffle filters cleaned or replaced, and the extractor fan and housing degreased - that last part loses performance quietly as grease builds on the blades through a hard Portswood service. The work meets the TR19 Grease standard, with before-and-after evidence and a certificate, so the system pulls properly and your Southampton fire risk assessment and insurer have the paperwork they ask for.
Filters
The standard for commercial cooklines: they trap grease and slow flame spread. Cleaned, or replaced when warped or corroded.
Common on older or lighter setups; they clog fast and pass grease through if neglected. We flag where a baffle upgrade is overdue.
On the odour and emission-controlled systems near Southampton's residential streets; cleaned or changed so the downstream stages are not overwhelmed.
Fire
A Southampton cookline's extraction and its fire protection are one system - and a clean is the moment to check the join.
Nozzles aimed at the canopy and cooking points; grease build-up around them on a busy Bevois Valley line is exactly what they exist to fight. We clean around them without disturbing the system.
Where the gas shuts off if extraction fails on a Bevois Valley line, we work without tripping it - and flag it if it is not behaving.
Checked for the grease that would stop them closing - a quiet failure point on a Portswood system that a quick canopy wipe misses.
On the ground in Southampton
We are under Southampton's canopies every week. Real jobs, not stock shots.
A cruise-port terminal cafe in Southampton was building up grease fast on the back of high-volume turnover. We deep-cleaned all the extraction components and replaced the air filters, fitting the work between cruise departures. The system came back running more efficiently for the volume it handles.
Why it pays
Extraction cleaning is a fire-risk job first - but it pays back every Southampton service.
With the canopy and fan clean, heat and steam clear off a hard Bevois Valley cookline faster, the kitchen runs cooler, and the fan works less to move the same air. Leave it greased and you have a fire risk, a failed inspection point and an uncomfortable kitchen together. Frequency follows the cooking load - the Portswood takeaways need it more often than a daytime cafe - and the certificate sets the next date.
Inspect the Southampton canopy, filters and fan, agree scope and frequency.
Remove filters and access panels, protect the cookline.
Canopy, filters and fan to bare metal, with before-and-after evidence.
TR19 Grease certificate and next-due date for your Southampton fire logbook.
Questions
It depends how hard the kitchen runs. Under TR19 Grease, heavy use of 12 to 16 hours a day points to roughly every three months, moderate to every six, light to every twelve. A busy Bevois Valley or Portswood kitchen sits in a tighter band than a daytime cafe.
Yes. Most venues we clean around Bevois Valley and Portswood are busy through the evening, so we work overnight, early mornings or on closing days, at no extra charge for out-of-hours work.
It can. An inspection covers the physical condition of the premises, ventilation included, so a grease-laden canopy or fan over a Bevois Valley cookline can count against your score.
Yes. The takeaways and grill houses around Portswood and Oxford Street run a canopy, filters and a fan and often carry a heavy grease load for their size. We clean and certify them the same way as a full restaurant system.
Yes - from Bevois Valley, Portswood and the city centre out to the suburbs, and across the wider Hampshire.
Every clean finishes with a dated TR19 certificate, before-and-after photographs and a condition report - the evidence a Bevois Valley operator's insurer or fire risk assessor expects to see.
Yes. Where a filter is warped, corroded or a mesh type that keeps passing grease, we say so and swap it - common on the older Portswood takeaway canopies that have run hot for years.
Phoenix Duct Clean · by the numbers
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